The dish is called ‘Sekihan’ (Red Rice) in Japan, and it is traditionally prepared to celebrate special occasions, because of its red colour which is symbolic of happiness. ‘Sekihan’ is cooked with ‘Mochi-gome’ (Short Grain Glutinous Rice) and ‘Sasage Beans’, that are very similar to Azuki Beans, by steaming. These days more people conveniently cook it using rice cooker. But there are some tips to remember.

Makes

4 to 6 Servings

Ingredients

2 cups (*180ml cup) Glutinous Rice *short grain preferred
1 cup (*180ml cup) Japanese Short Grain Rice
1/3 cup Azuki (Red Beans)
500ml Water
3/4 teaspoon Salt *1 teaspoon might be too salty
Toasted Black Sesame Seeds & Salt

Method

1. Place washed Azuki (Red Beans) and Water in a saucepan and cook for 20 to 25 minutes OR until beans are almost cooked but still firm.
2. When beans are cooked, drain and save the red liquid, which will be used to cook rice.
3. Wash Glutinous Rice and Regular Short Grain Rice together and drain. Place the Rice and Azuki Beans in the rice cooker’s inner pot, add 450ml of COOLED red liquid and Salt, and mix gently. *Note: If the red liquid is not enough, add some water to make 450ml.
4. Press ‘Cook’ button to start cooking. When the rice is cooked and steamed, open the lid and mix gently trying not to break beans.
5. Traditionally sprinkle with some Black Sesame Seeds and Salt, and serve.